Summary

Ingredients

• Sourdough :
• 400 g wheat flour, 1050
• 400 g water
• Anstellgut, (wheat sour)

For the dough:

• 350 g wheat flour, 1050
• 320 g rye flour, 1370
• 100 g spelled flour, 630
• 1 tablespoon salt
• 1 tablespoon bread spice mixture, coarse
• 300 g water

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Instructions

1. Prepare the sourdough in the evening and leave it covered in the warm for about 16 hours.
2. The next day, mix all the ingredients for the main dough, add the sourdough and knead thoroughly by hand. Don`t forget to take off some ASG for the next bread beforehand.
3. Cover the dough with a plastic bag and let it rest.
4. After 30 minutes, fold carefully from the outside in. Repeat folding 3 times, always after 30 minutes. Let rest covered in between.
5. After the last fold, place the dough in a prepared proofing basket with the end facing down. Cover again and let rest for another 30 minutes.
6. In the meantime, preheat the oven to 230 ° C.
7. Then turn the dough out onto the tray and shoot it in.
8. Swath well for the first 15 minutes. Then let off the steam, reduce the temperature to 180 ° C and finish baking in approx. 45 minutes.
9. Knock!